Roasted Red Pepper Pasta

Here's a delicious and easy recipe for Roasted Red Pepper Pasta: 

Ingredients: – 12 ounces pasta (such as penne, fettuccine, or your favorite shape) – 2 large red bell peppers, roasted – 2 tablespoons olive oil – 1 medium onion, finely chopped – 3 cloves garlic, minced – 1/2 cup vegetable broth


– 1/2 cup heavy cream (or coconut cream for a vegan option) – 1/4 cup grated Parmesan cheese (optional, omit for vegan) – 1 teaspoon dried basil – 1 teaspoon dried oregano – Salt and pepper, to taste – Fresh basil leaves, for garnish (optional)

Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 20 minutes, turning them halfway through, until the skins are charred and blistered. 


Cook the Pasta: – Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. 

Pour the blended red pepper sauce back into the skillet. Stir in the heavy cream (or coconut cream), Parmesan cheese (if using), dried basil, and dried oregano. 

Serve: – Divide the pasta among plates. Garnish with fresh basil leaves and crushed red pepper flakes, if desired.

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